Mini Fruit Pies

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Shell:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1 tablespoon sugar 

Pinch salt

Combine ingredients in a bowl.

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 400 F.

In a prepared 12 cup muffin pan.

Roll out pastry dough. Cut out twelve 4" circles with a biscuit cutter or the rim of a drinking glass.  Re-roll scraps and cut out strips to decorate the top with.

Line the bottom of the muffin cups with the 4" round and up the sides. Fill with a tablespoon of the fruit filling. Decorate with strips of dough (refer to picture). Brush dough with milk. Bake for 30 minutes or until golden brown.

Filling:

2 cups fresh or frozen blueberries

1 cup homemade cranberry sauce (leftover from Thanksgiving)

1 orange, juice and zest

Combine the ingredients and add to the pastry shell.

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